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Vegetable Spring Rolls Recipe

Crispy golden spring rolls filled with savory stir-fried vegetables, served hot with sweet chilli dipping sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer
Cuisine: American
Calories: 169
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp sunflower oil or other neutral frying oil
  • 1 tbsp sesame oil
  • 2 carrots peeled and sliced into matchsticks
  • 140 g 5 oz green or white cabbage thinly sliced
  • ½ red bell pepper deseeded and thinly sliced
  • 140 g 5 oz fresh beansprouts
  • 2 cloves garlic peeled and minced
  • 4 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • ¼ tsp white pepper
  • 2 tsp cornflour mixed with 2 tbps of cold water to make a slurry (cornstarch in USA)
  • oil for deep frying
  • 10 spring roll pastry wrappers
To Serve:
  • sweet chilli sauce

Equipment

  • Frying pan or wok
  • Wooden spoon or spatula
  • Mixing bowl
  • Heavy-based deep pan
  • Tongs or slotted spoon
  • Plate lined with kitchen paper

Method
 

Prepare the Filling
  1. Heat sunflower oil and sesame oil in a frying pan or wok over medium-high heat.
  2. Add carrots, cabbage, and red bell pepper.
  3. Stir fry for 1 minute until slightly softened.
  4. Add beansprouts and minced garlic.
  5. Cook for another 1 minute while tossing.
  6. Add soy sauce, hoisin sauce, and white pepper.
Stir well to combine.
  1. Add small splashes of cornflour slurry until mixture becomes slightly sticky.
  2. Remove from heat.
  3. Transfer vegetables to a bowl and allow to cool completely.
  4. Assemble the Spring Rolls
  5. Heat oil in a heavy-based pan for deep frying.
  6. Place a spring roll wrapper on your work surface with a corner facing you.
  7. Keep remaining wrappers covered with a damp towel.
  8. Add a heaped tablespoon of cooled filling near the bottom corner.
  9. Shape filling into a horizontal sausage shape.
  10. Roll tightly upward.
  11. Tuck in the sides before finishing the roll.
  12. Seal the edge with a little water.
  13. Repeat with remaining wrappers.
Fry the Spring Rolls
  1. Carefully add 4–5 spring rolls to hot oil.
  2. Do not overcrowd the pan.
  3. Fry for 2–3 minutes, turning often, until golden brown.
  4. Remove and place on kitchen paper to drain excess oil.
  5. Repeat with remaining rolls.
  6. Serve hot with sweet chilli sauce.